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Rhubarb Jam

Rhubarb Jam

  • Author: Marcus
  • Total Time: 40 minutes
  • Yield: About 4 cups 1x
  • Diet: Gluten Free

Description

This Rhubarb Jam recipe offers a bright and tangy flavor perfect for breakfasts and snacks. Made with fresh rhubarb stalks, natural sweeteners, and a plant-based natural gelling agent, it delivers a perfect balance of sweet and sour that enhances toast, yogurt, desserts, and more. Easy to prepare with simple ingredients, this jam stores well and adds a delightful homemade touch to your meals.

Ingredients

Scale

Main Ingredients

  • 4 cups fresh rhubarb stalks, chopped into 1/2 inch pieces
  • 2 cups granulated sugar
  • 2 tablespoons lemon juice (natural)
  • 2 teaspoons natural gelling agent
  • 1 teaspoon vanilla extract (natural)
  • 1 tablespoon apple cider vinegar

Instructions

  1. Prepare the Rhubarb: Wash the rhubarb stalks thoroughly and chop them into small, even pieces about 1/2 inch long to ensure even cooking and release of natural juices.
  2. Combine Ingredients in a Pot: Place the chopped rhubarb, sugar, and lemon juice (natural) into a heavy-bottomed pot. Stir gently to mix, then let the mixture sit for around 10 minutes to macerate and draw out the flavors.
  3. Cook the Mixture: Turn the heat to medium and bring the mixture to a gentle boil. Reduce to a simmer and stir frequently to prevent sticking or burning. Cook for 10-15 minutes until the rhubarb softens and begins to break down.
  4. Add Natural Gelling Agent: Sprinkle in the natural gelling agent gradually, stirring continuously to integrate smoothly. Continue cooking for another 5-7 minutes until the jam thickens to the desired consistency.
  5. Final Flavor Touches: Turn off the heat and stir in vanilla extract (natural) and apple cider vinegar. These enhance the depth and balance of flavors in the jam.
  6. Jar It Up: Carefully ladle the hot jam into sterilized jars, leaving space at the top. Seal jars tightly and allow to cool to room temperature before storing in the refrigerator.

Notes

  • Use fresh rhubarb stalks for the best flavor and vibrant color.
  • Cook the jam gently over low heat to avoid scorching and develop rich flavors.
  • Stir consistently throughout cooking to maintain a smooth texture and prevent sticking.
  • Test the jam’s setting by dropping a small spoonful onto a chilled plate before jarring.
  • Store jam in sterilized jars to preserve freshness for up to three weeks refrigerated.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Cooking
  • Cuisine: American

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 60
  • Sugar: 15g
  • Sodium: 1mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 0g
  • Cholesterol: 0mg

Keywords: rhubarb jam, homemade jam, tangy jam, plant-based jam, breakfast jam, natural gelling agent

Find it online: https://tastysoulkitchen.com/rhubarb-jam/